Banh Mi Rice Bowl

All the same flavors, just in a much easier weeknight format.

2-4 bowls
1 hour
Ethan Chlebowski

Ingredients

Marinated pork

  • Boneless pork loin, thinly sliced
    700 g1.5 lb
  • Garlic, minced
    3 cloves
  • Soy Sauce
    15 g
  • Fish Sauce
    15 g
  • Rice Vinegar
    10 g
  • Honey, or sugar
    10 g
  • Chile flakes
    a pinch
  • Neutral oil
    a drizzlefor searing

Spicy pickled carrots

  • Carrots, julienned
    2-3
  • Jalapeños, sliced
    1
  • Rice Vinegar
    100 g1 part
  • Water
    100 g1 part
  • Sugar
    8 ga spoonful
  • Salt
    4 ga big pinch

Sriracha mayo sauce

  • Kewpie mayo
    1 part
  • Sriracha
    1 part
  • Lime juice
    a squeezeto taste

Remaining bowl components

  • Jasmine Rice
    cooked
  • Cucumbers
    sliced
  • Cilantro
    chopped

Method

Step 1: Marinate the pork

Slice the pork tenderloin into thin strips, then add it to a bowl with the garlic, soy sauce, fish sauce, rice vinegar, honey, and a pinch of chili flakes.

Mix until every piece is evenly coated, then cover, refrigerate, and while you prepare the remaining components.

Step 2: Pickle the vegetables

Julienne the carrots, or simply slice them into thin matchsticks with a knife. Thinly slice the jalapeño and place both into a heatproof jar or bowl.

In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture just to a , stirring until the sugar and salt dissolve.

Pour the hot liquid over the vegetables and let them cool while you prepare the rest of the bowl.

  • The vegetables will develop good flavor after about 20-30 minutes, but they'll continue improving over time.

Step 3: Steam the rice & make the sauce

Prepare the jasmine rice according to your preferred method (rice cooker, stovetop) while the pork and the vegetables .

Meanwhile, stir together equal parts Kewpie mayo and sriracha with a squeeze of fresh lime juice until smooth. Taste and adjust with additional lime juice or sriracha if desired.

Step 4: Brown the pork

Heat a large skillet over medium-high heat and add the oil. Add the marinated pork to in an even layer.

At first, the meat will release moisture and begin . Continue cooking until the excess liquid , then stir occasionally as the pork begins to brown and develop edges.

Once everything is cooked through, remove from the heat.

Step 5: Assemble the bowls

Divide the cooked rice between bowls.

Top with the browned pork, pickled carrots and jalapeños, sliced cucumber, and plenty of chopped cilantro. Finish with a generous drizzle of the sriracha mayo and serve.

“For the protein, I found a pork tenderloin, but you could use chicken, beef, or tofu instead. Whatever you choose, slice it into thin strips for quick cooking.”

Ethan Chlebowski
Creator

Nutritional Information

SINGLE SERVING
Calories838
73g
29g
66g

FAQ

Can I use a different protein?

Absolutely. Pork tenderloin cooks quickly when sliced thin, but this marinade works well with chicken breast, chicken thighs, beef, tofu, or even shrimp.

The soy sauce and fish sauce provide most of the and flavor, while the vinegar and honey help balance the marinade with and , so it works with different proteins.